12-31-2019, 10:32 PM | #750 |
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12-31-2019, 11:40 PM | #751 |
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I *hate* this damn thread. Always shows me what I'm missing.
Yes, that's the green-eyed monster in me showing through. Maybe when I retire in a few years I'll take some cooking classes and learn how to do something besides boil water.
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01-01-2020, 02:43 AM | #752 |
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01-02-2020, 12:20 PM | #753 | |
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Notice I don't mention about the cost because it is not cheaper once you nail your skill and technique and start getting more expensive meat |
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01-02-2020, 12:40 PM | #754 |
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You didn't post yours......
so I dug up one of mine from earlier..... |
01-02-2020, 01:18 PM | #755 |
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Thanks for backfilling me! I forgot to take one!!
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01-02-2020, 08:48 PM | #756 |
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I was going to start another thread but decided to sneak this in here:
What is everyone using for cutting boards? I have some Oxo and other non-wood boards that I put in the dishwasher and replace every so often. I was considering trying a nice (decent not top of the line) wood board again. It requires more maintenance but is better on knives and the plastic board, once sliced into, don’t have the anti-bacteria advantage I thought they did based on some recent reading. Anyway just wondering what others use and suggestions. Boos? Virginia Boys? I’m sure someone here has accumulated some knowledge they can share.
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01-02-2020, 09:39 PM | #757 | |
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01-02-2020, 09:45 PM | #758 |
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A big thank you to Violator for the excellent bottle of wine...
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01-03-2020, 12:15 AM | #759 | |
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For the rest of the time after that class, the teacher called me into the beginning of each class to show off how I almost sanded off my pinky with a belt sander on said pig
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01-03-2020, 10:06 AM | #760 | |
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For prep, I just use the plastics. |
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01-03-2020, 12:20 PM | #761 | |
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01-03-2020, 12:32 PM | #762 | |
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01-03-2020, 12:34 PM | #763 |
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Presumably you like the Boos?
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01-03-2020, 12:36 PM | #764 | |
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01-03-2020, 12:57 PM | #765 | |
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For carving and slicing pizzas, we've had a Crate and Barrel board that was a wedding gift. https://www.crateandbarrel.com/maple...-board/s315202 It's held up pretty well for the price. Disinfect with white vinegar spray to kill bacteria and treat them well with regular oilings and a good wood board should last basically forever. |
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01-03-2020, 02:11 PM | #770 |
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I have not had this one very long, seems to be good quality. I am retiring a Henckels board that is splitting. It has been totally neglected and abused (I would buy another one).
I have a round thick bamboo board that I use for pizzas (not sure of the brand, it was a gift), it has held up well. The Boos board has a nice channel in it and a little catch drawer to catch juices, a picture of it is in my Thanksgiving post a page or so back. I was looking for something large enough to handle a prime rib roast or a whole turkey and contain any juices from carving. I have only used it a couple of times so far, and it has done exactly what I wanted. Edit: The round bamboo, and the retiring Henckels Board Last edited by KenB925; 01-03-2020 at 02:17 PM.. |
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